Apple-Raisin Dressing

If you're a fan of moist dressing, use the larger amount of broth.

Yield: 10 to 12 servings
Recipe from Oxmoor House

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Ingredients

  • 1/4 cup butter
  • 1 large onion, diced
  • 2 celery ribs, diced (about 1 cup)
  • 2 Granny Smith apples, diced (about 3 cups)
  • 2 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (16-oz.) package herb-seasoned stuffing mix (we tested with Pepperidge Farm)
  • 1 cup golden raisins
  • 1 cup chopped pecans, toasted
  • 2 1/2 to 3 cups chicken broth
  • 2 large eggs, lightly beaten

Preparation

  1. Melt butter in a large skillet over medium-high heat. Add onion and celery, and sauté 10 minutes or until tender. Add apple; sauté 3 minutes or until tender. Stir in sage, salt, and pepper.
  2. Combine sautéed mixture, stuffing, raisins, and pecans in a large bowl. Add chicken broth and eggs; stir well. Spoon dressing into a lightly greased 13" x 9" baking dish. Bake, uncovered, at 325° for 50 to 60 minutes or until well browned.
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